Reviewer:

This is really good-- and EASY! But a few things: you really don't have to add any more salt (the cream soup has enough!) also added some celery with the onion. I used a handful of shredded cheddar and it worked perfect. (No other cheese on hand) Nice recipe!

Reviewer:

Had a bunch of carrots in the fridge that needed eating. I wanted a savory not a sweet side dish so I gave this a try. I gave this a 3 because of all the subs that I made.
I did make a few substitutions, I used shredded colby/ cheddar rather than processed cheese, cream of mushroom and the crushed ritz because that is what I had.
I cut the amount of butter because it as already in the crackers, so I left out 1/3 cup of that. It was still plenty rich without it.
Until I added some more spices, this was a fairly bland dish. I added dill weed and grated ginger to the sauteeing onion then carrot mixture. I added 1/2 teaspoon, but If I made this again, I would add much more. Also, I think I would make sure to have the crutons instead of the crackers.. but I would make my own using stale olive loaf...
I also would make this a mixture of carrots and zucchinis and toss in some fresh parsley or fresh dill weed. This could use some "green fresh" flavor"
Overall this is a basic Americana recipe that is a little too reliant on the canned soup base for my tastes. I should have been warned by the processed cheese in the initial recipe, but I thought that might just be for the smooth meltiness, but I now think it is more of an intrinsic part of the flavor aesthetic.
I like the use of a cream base in sauteed onions then layering the blanched sliced veggies in the baking dish as the basis for a cassarole. The rest of the this particular recipe I will not use again

Reviewer:

Made this for Sunday dinner with the family. It was terriffic! I was nervous about he combination of cheese with the cream of celery sop, but it turned out great.
I ran out of time making this so I did improvise a little by omitting the sautéed onion step. I used onion powder instead. After straining the carrots, I returned them to the pot I boiled them in & then mixed the soup and cheese in the pot. Super easy and didn't dirty any additional dishes. Also, I didn't add any additional salt and it didn't need it. Thanks Jane, for a great recipe.